220 STORRS AGRICULTURAL EXPERIMENT STATION. 
TABLE 90.—( Continued. ) 











vi =f 
B : Rape Rs 
— (iS 9g Ne 
Foop PRODUCT q = B a ; e a BE 
: fe |e \|e| 2 | 2)4 | ee 
felbeaw ees 5 3 ag 
° Y | 
A oO 
From mixed grains: | 2 ho % ho fo pais 
F, F. V. (wheat and corn), tr | 8,64 11,6259 (7) 477.0. alas 
Miscellaneous foods: 
Corn bread (johnnycake), 5 | 38.9) °7.04'4-7)| “—= 4) -46:3- 2eo ree 
Wheat bread, white, ~ 1198 135.3.) sOl2r2.3 1° (55) 5 5e0 et eee ae 
Crackers, : 2 -} 42) 6.8.1°10:7 8.8.1 (.. 5) 1.G. omen 
Macaroni, ‘ 3 Sf ID L023 1-134 Yo 2G: A 
Beans, pea, dried, - - | If | 12.6} 22.5 |} 1.8 | (4.4) | 59.6 | 3.5 ogee 
Peas, dried; ~ - . - 8 | 9.5 | 24.6} 1.0) (4.5) | 62.0 | 2.9 | 4.099 
Milk, m Z 2 Ae BT: Og 38 eA Osh eee Oe enh: 751 
Sugars oe 2 z -|/— — | — | —} — |r00.0] — | 3.950 

* The figures for carbohydrates include those for fiber. 
Preparations of rice are far less numerous than those of the 
other grains just referred to. Only one brand of such product 
is therefore given. The composition of polished rice uncooked, 
and as commonly cooked by boiling, is shown for comparison. 
The composition of one brand of prepared barley is given, 
and also that of ordinary pearled barley. This grain is not used 
alone very extensively in this country in the same way as the 
other cereals. Its chief use asa constituent of prepared cereals 
is in the form of malt. ! 
The malted breakfast foods contain a considerable proportion 
of barley. ‘The brands that consist of wheat and barley malt 
are the more numerous, but some of the other grains are also 
thus combined. The table shows the composition of malted 
wheat and oat products. 
In most cases the composition given is not simply the result 
of one analysis, but the average of analyses of several samples 
of the same brand of goods obtained in different markets.” 
In order to compare the quantities of nutrients in the cereal 
preparations with those furnished by other foods, figures show- 
ing the composition of several common food materials are also 
included in the table. 
A little consideration of the figures in the table will show 
that the actual variations in composition between different 
products from the same grain are in the main comparatively 
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